Polish Pickles

Big jar

Big stock of fresh dill whole stock if I can get it

Pickling cucumber light green

Depending on the jar 2 to 3 cloves of garlic

Garlic and dill on bottom, cucumber in tight so they can’t float (as many as you can), boil water and add salt (1 gallon jar 4 tablespoons of salt) water has to taste really salty.

Put water in jar (make sure water covers cucumbers and leave some water in the pan) and piece of rye bread (harder rye thicker crust white) on top. Add water the next day because the cucumbers soak up a lot. Leave for 3 or 4 days. Try pickle first to see if it’s good. If it’s not sour as you want, put bread back on and try next day.

Take rye bread off. Put lid on, keep in fridge. The more days not eaten, the more sour they get.

My big jar fits about 24 pickles

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